Thursday, September 23, 2010

This is one of my family's favorites.
I got it from Proud Italian Cook.
You'll want to serve good bread with it for dipping. The sauce is amazing!!!

Country-Style Rigatoni

1/4 cup of Olive Oil
4 or 5 Cloves of Coarsely Choped Garlic
1/2 of a Thinly Sliced White Onion
1/2 to 3/4 lb. of Italian Sausage with Fennel, casings removed (I used Jimmy Dean sausage with sage)
8 large Basil Leaves, chopped (optional)
One can of Cannellini Beans, drained and rinsed (I use navy beans)
2 cups of Chicken Stock
3tbl of Butter
1 cup of grated Romano Cheese
3 slices of Prosciutto rolled up and thinly sliced (optional)
12 ounces of Dried Rigatoni
10 Broccoli Spears, 3" long
Salt and Pepper to taste

1. Heat olive oil in a large saute pan, add the onions and garlic.
2. Add sausage, basil and parsley, cook till sausage is nice and brown. Raise heat, add stock and butter, bring to a boil, then simmer for about 5 minutes till sauce thickens a little. Stir in half of the grated cheese and cook for about 3 more minutes till sauce thickens. Add beans, sliced prosciutto, season with salt and pepper. Remove from heat.
Meanwhile, cook your pasta in salted boiling water for only 4 minutes. Add broccoli and cook another 3-4 more minutes. Pasta will be nicely al dente. It will cook more in the sauce so don't worry!
4. Drain pasta and broccoli, add to sauce, now add more cheese!


The Sneaky Mommy said...

I was blog hopping and got stuck on this fabulous looking recipe! Thanks for sharing! We love PASTA and will be trying this out soon!!!

Lisa said...

This looks like an excellent pasta dish. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

covnitkepr1 said...
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Johnna said...

I must say, you helped me hit one "out of the ball park" with this one over the weekend! Thanks so much.

At the moment, I am cooking Pioneer Woman's Chicken Tortilla Soup, and I can't stay out of it-- so good.

I am looking forward to trying some more of your recipes.